chocolate oatmeal cookies
These chocolate oatmeal cookies offer a perfect blend of wholesome oats and rich chocolate, creating a treat that feels both familiar and special. Satisfyingly chewy, they are perfect for snacking, dessert, or a comforting pick-me-up.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (210g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder, Dutch-processed
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 cups (270g) old-fashioned rolled oats
- 1 ½ cups (255g) semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the oats and chocolate chips with a rubber spatula.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for best results. Do not overmix the dough. You can chill the dough for thicker cookies. Store in an airtight container at room temperature for up to 3-4 days.